Chickpea with Spinach
- 1 tablespoon clarified butter or ghee
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 teaspoon ginger, finely chopped
- 800g of boiled chickpeas
- 1 tsp salt, or to taste
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 green chilli, chopped
- 1 tsp red chilli powder
- 1 tsp turmeric
- 200g spinach, chopped
Heat the oil in a pan over a medium heat and add cumin seeds.
Stir for a minute until you can smell the aroma of the cumin seeds and then add the chopped onions.
Fry the onions for 15 minutes until they start to brown, then add the garlic and ginger. Fry together for 4 minutes before adding garam masala and chopped spinach, stir and leave to cook for a few minutes. Add a little water if required.
Add green chilli, red chilli powder, coriander powder, turmeric and salt and leave to cook on a gentle heat until it turns into a thick masala sauce (about 10 minutes).
Turn the heat up to thicken the sauce a little if required.
Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 15 minutes.
Serve hot with brown rice or cooked buckwheat.